Foods from India - Goa and West Coast

April 08, 2017

I remember that early morning years ago, when my mother roused me from my bed, had me dress quickly and carted me along for a long drive to the Mumbai docks.

The sun was still asleep, the fisherman were not. And neither were the true and blue seafood fiends and restauranters who would buy bushels of fresh food and seafood fresh off the boat. The air was palpable with energy, the floors wet, the space awash with the light emnating from dirty flourescent bulbs and the noise so loud with the voices of bargaining people, you could hardy think.

It hardly matters that this memory is from one day three decades ago; it might as well have been yesterday.

My mother's shrimp kababs are from that time. We were at those docks that morning for the freshest shrimp for her kababs.

Like so many wonderful dishes from the world over, these lovely kababs that is a finest example of my Mum's cooking, is a handful of the freshest ingredients coming together to create tiny morsels bursting with freshness and flavor.

My mother used to grind the ingredients on her heavy granite sil-batta; Sil referring to flat stone and Batta referring to a cylindrical grinding stone.

Now, thanks modern technology I fix these 7000 miles away in a food processor. The results are just as good.

These however are made by my Mum in her own kitchen with her wonderful vintage, dented and aged brass kadhais (pots). And just like her pots, her recipe is ageless.

January 14, 2017

And that meant, my cooking class was cancelled. And since Adult education classes follow the school county schedule, I was stuck with all 10 lbs of organic mussels.

So I asked the boys, to put on their 'big boy pants' and get ready to eat a whole lot of mussels for the next 3 days straight. So we made them with wine & garlic and then with tomatoes and rosemary and finally I decided to use my mum's delicious cilantro and chili masala paste for the mussels. I've used serrano chillies because I didn't want to make them uber hot with Thai green chillies but feel free to make the switch.

Oh boy! They were good!

And so easy to make - dinner was still done in 30 minutes flat and wait until you try this refreshing and mouthwatering take of good ole' mussels. Serve with white rice for a full meal.

December 05, 2015

I love green beans but these lovely French variety all glossy, green and succulent makes this excellent vegetable so much easier to throw together.

Onions, sautéed with some mustard seeds, fragrant curry leaves, beans stir-fried and steam for a mere 5 minutes and then finished with some fresh grated coconut. So delicious you won’t get enough of it!

And using frozen (defrosted) grated coconut takes all the tedium out making this meal dish a 20 minute quick fix.

I think once you take a bite, you’ll agree that the flavors pair beautifully with the stronger flavors of the curry making this veggie a-must-do when you make Goan spicy curries.

November 28, 2015

I'm writing this post, post Thanksgiving for a very good reason. If your home is anything like ours, 3 days after Thanksgiving, leftovers are dwindling and basically we're all sick of the leftovers and ready to move onto anything that doesn't have turkey in it - or cranberries - or pumpkins!

So I'm going all out the other way of the culinary spectrum this week - hot, spicy & tantalizing. Which naturally means in India you're of to Goa!

As is quite typical with Goan cuisine, the masala paste is the very foundation on this curry. Hot spicy, hint of sour and very tantalizing.

In fact I am convinced that if I ate this regularly, you’d have to take down the front door to let me in because I’d have no portion control. That’s how tantalizing these flavors are.

I love how quickly this converts into vegetarian – just omit the shrimp but I would not omit those gorgeous raw mango slices. You’ll be surprised just how good they taste.

Fact of the matter is growing up, I know plenty of Goans (mums of friends I went to school with) would freeze the masala paste so it was always at hand to make a quick curry for dinner at hand with a side of fried fish and rice.

That’s all it take to make a lovely meal – a combination of great ingredients and spices, tamarind, coconut, coriander seeds, red chillies, mustard that gives this curry a great foundation of flavors and then you build on it with the coconut milk, the sour of raw mangoes and of course the slow simmer that melds all these great flavors together.

The shrimp is the crowning jewel but easily turns into a vegetarian just by omission.

October 27, 2015

Hello Everyone! A bunch of warm & fuzzies coming your way! I’m back and just in time to say it’s still October. I nearly didn’t make it, truth be told.

It has been an insane couple of months so thank you for keeping up with my roller coaster posting schedule. While I’m slowly getting back into the groove & unpacking, post travels, renovations and what not, it’s been simple comfort staples in the home kitchen.

No doubt in a few weeks we’ll be talking Romescu sauce & crostinis but for the moment, it’s Goan fried fish, shrimp curry, green beans vegetable & other such comfort foods from good ole’India.

Recheado masala paste is rich in spices and achieves that Goan classic taste pallete of hot, spicy and sour. It’s also genius because it can take blah fish and infuse a ton of flavor into it. My class over the weekend were amazed by how good tilapia tasted in this recipe given that they usually stay abway from this personality-less fish.

As always, the recipe is authentic but NOT traditional. And why ever would I say that? Because for one we’re not starting with 24 pieces of chili are we? More like a wimpy 4! Fact is most of our bellies aren’t steel lined the way Goan bellies are being raised on the hot hot stuff.

So we’re sticking with the wimpy 4 chillies. I’m also not stuffing a whole oily fish like Macekrel with the masala which is also what is traditionally done and truly delicoious. But most of us here in the US don’t always do well with oily smelly fish with skin and bones.

So instead I’m using fish fillets here of white fish – tilapia, Swai & flounder would all work well.

Last but not least, an all sooji crust is the traditional way to go which gives you a hard crispy crust – a little too hard for my taste! So we’re using an equal mix of sooji & rice flour to still us that lovely crispy crust without the hardness.

Before I sign off, don’t worry about how heavily seasoned the fish marinade starts out, all the excess will fall away as the fish sits and marinates using only the optimum amount of flavoring on the fish. And last but not least – eat it hot off the stove. Allowing it to sit will turn the crust soggy…don’t go there folks!

Not only is this dish uber healthy, the end result will have you forgetting all about the health and zero in on the burst of awesome flavors.

And for all of you food history buffs out there, this dish is one of the hallmarks of Parsi cuisine - influenced by the fine blend of Gujarati and Persian cooking.

Parsis are a community of Zoroastrians found throughout South Asia. Though they descend from Persia, they ethnically distinct from Iranians and made their home in the western borders of South Asia (Gujarat and Sindh in India) somewhere during the 10th century.

Mumbai is home to a large Parsi community and if you've ever been to a Parsi navjot or wedding, you'll see that no Parsi celebration is without their beloved Patrani Machi.

But you don't have to been a Parsi to fall in love with a dish as flavorful and refreshing.

May 31, 2014

It's one of the simplest things to put together, takes minutes and tastes like you've been slaving on a hot stove for hours.

Evidently I'm not the only one since nearly all states in India have their own version. The center line however remains the same - turmeric, salt, red chilly powder to begin with and then hundreds of variations - tamarind, onion paste, ajawain seeds, green herbs just to name a few.

The coating can be anything from farina, suji (rava), rice flour to besan (chick pea flour).

This is one of the simpler versions of Goan fried fish that has the 3 spices and the addition of tamarind paste. Just the right touch of tang to some heat.

Personally, I find just rava too crunchy and just rice flour too soft. Breadcrumbs and besan are not used in Goan fish fries.

So the perfect choice as far as I'm concerned is a coating that is combination suji (rava) and rice flour.

I serve this fish all the time - as a side to dal and rice, sometimes with a green salad or even a side of veggies.

Bottom line, is that it is just such a great & delicious staple for the busy lifestyle.

May 13, 2014

The great thing about living in a megapolis is that diversity hits you from every corner.

And in that respect Mumbai is a lot like New York.

Invariably what begins as traditional, amalgamates into a style entirely its own. This recipe shows influences from Bengali cuisine with the use of Bengali garam masala unique in that it uses only 3 ingredients – cloves, cardamom and cinnamon ground up to a fine dust.

But then it also uses coconut milk which is so very Western and Southern Indian in its roots.

Case and point – a recipe that is all Mumbai no matter where the story began. It’s also one I grew up with.

We’ve all grown up with dishes where our eyes would light up when Mom said, it’s what’s for dinner. This is one of those for me and not surprisingly the same of my boys today.

May 08, 2014

As popular as Vindaloo is, the fact of the matter is that fish curry is one of the foundation dishes in Goan cuisine.

And at its heart is those hot, spicy and tangy flavors we have come to associate with this cuisine. So beloved is the gravy that sometimes the fish is foregone all together eaten simply with white rice.

Goa in western India is as coastal as it gets. In the garb of traders (no surprise here) Goa was invaded by the Portuguese where it remained a Portuguese territory up until 1961 where it was annexed back to India. The Portuguese influence is clear in its food – from cured sausages, dried meats. But the Goans took these Portuguese influences and molded a cuisine entirely their own. Coconut, hot red chilies, spices and vinegar is at the heart of the flavors. Not to mention their famous spicy sausages & cashew hooch, feni. Gotta love these guys!

Their curry is one I love but there are some things you should know before you begin.

Fresh grated coconut, red chilies, garlic and spices is ground to a fine paste with vinegar and water. The consistency of this is paste is critical which should be only of almost a slurry rather than a pesto like paste.

Did I mention that the number of dried red chilies traditionally used can range anywhere from 10-50?! Since none of us claim lead lined bellies we’re sticking to a measly 6! I know – chicken me!

The masala paste is then sautéed in oil – it is not traditional to sauté onions but you can if you wish. Stalwarts will do nothing to mellow the strong full bodied robust flavors of the gravy – hot/spicy/tangy with the likes of coconut milk. But I like to add a can to lighten things up a bit.

The thing I love about this gravy and you know I cook ‘em up from all over, is that I find the flavors incredibly tantalizing for the taste buds. Which now brings us to choice of fish. A oily fish should be used and Spanish Mackerel or King Mackerel is at the top of the list – steaks, not fillets.

I’m making this in May and all my King Mackerel are busy spawning off the coast of Florida and I don’t see any coming back my way to sacrifice themselves in my pot, so I am using Pomfret steaks which are also wonderful and traditionally can be used in this gravy.

You don’t want to substitute with white fish that though is rich in Omega-3’s has the oil in much small quantities residing in their cells. Oil in the Oily fish however constitutes 30% of the weight of the and the oil resides not only in the cell structure but also fills up the belly cavity.

The curry as it simmers comes to life once the fish steaks are added and along with then raw green mango slices which are just delicious!

I taught this in my class over the weekend and was surprised by the number of peeps who came back for more mango and gravy over their rice.

August 10, 2013

A perfect example of on-the-go-hot-food, it is essentially a tomato & onion based, spicy mixed vegetable that is served loaded with butter and warm pao bread loaves sold in laadis of 12, equally slathered with butter.

What's incredible is that it is made on huge 2-3 ft diameter iron griddles called tavas and the dexterity with which the vegetable is mashed and stirred with massive metal spatulas is an art to watch. Not for those calorie counting days however, this is one buttah filled, delicious treat.

Considering the fast and dynamic pace of life is Mumbai, (so like NYC), it comes as no surprise that it is the Mumbaikers who found a way to eat a delicious hot, buttah loaded food, standing and while scurrying about.

At the heart of the vegetable is a spice blend and nearly everyone today seems to buy the pao bhaji masala ready-made and out of a packet available at all Indian grocery store. What a shame!

The boxed variety doesn't hold a candle to a home roasted and freshly ground pao bhaji masala. And since it only takes a few minutes to put together, it's a non-brainer as far as I'm concerned.

That being said, every Mumbaiker has a favorite street-vendor at some corner of the city to get his or her pao-bhaji fix. The traditional pao bhaji like everything else it seems, has now evolved into all kinds of modern & loaded varieties using all sorts of ingredients.

Yours truly however, will always stick to the traditional because somethings are best left alone. It's hard to improve on perfection, especially when you can get it in your own home kitchen.

August 04, 2013

When it comes to Maharashtrian cuisine, I think of delicious, simple comfort foods. This dal which is made either with channa dal (split chick peas) or toor dal (split pigeon peas) and is tempered with cumin and mustard seeds and the wonderful scent of curry leaves.

Amti by it's definition denotes sweet and sour and that is traditionally achieved by the use of jaggery (a.k.a molasses) and tamarind concentrate. Here in the US, I have a hard time keeping my jaggery soft and the air seems to harden while it is stored. So hard has it gotten that nearly broke the blade of my food processor which was needless to say a frightening experience.

Since then the wuss in me sticks to sugar. Not perfect, but I'll let my mother handle the jaggery who seems to have no such trouble in the moist Mumbai air.

Amti is simple as it is delicious and is traditionally as thin as dal-water which means when you our it over rice, it seeps right through. The North India blood in me retaliates to this while the Gujarati blood in me, gets it. So in a happy compromise, my Amti is somewhere between water thin and Punjabi thick (think Dal Makhani for that visual).

Like all dals once it cooks and rests, it continues to thicken so every time you reheat to serve, you'd need to taste and adjust seasonings. A complete meal is Amti over steamed rice with some fantastic Konkani Style Fried Fish.

July 23, 2013

There are few fish creations more flavorful than Konkani fried fish also known as Malvani style fried fish that hails from the coastal regions of Maharashtra in Western India.

The coastal regions in Western India revel in seafood preparations usually prepared with thick, spicy hot & tangy and rich masala spice pastes with fresh coconut and tamarind.

What makes this fish uniquely special is that is it is infused in a wonderful and refreshing fresh herb paste marinade and finished with a perfect crust of semolina and rice flour.

Traditionally, an all semolina (suji) or an all rice flour coating is used but I prefer to use of half semolina and a half rice flour blend because I think that an all semolina coating renders the crust too crusty that it takes away from the tender flakiness of the fish while an all rice flour coating is just too soft.

The fish is first rubbed with salt to remove excess moisture which gives for firmer fish pieces. Kokum pods are placed over the fish to remove the any unpleasant or 'fishy' smell. Kokum is a fruit that belongs to the Mangostene family and indigenous to the mountainous Western Ghats of Western India. The fruit is dried and used for its tartness in dals and gravies as a substitute for tamarind and lime juice.

All in all, this pan-fried fish is just a delicious treat, especially hot off the stove and can be eaten as-is as a snack or as in a long tradition of comfort foods, with Amti dal and rice for a complete meal.

Either way, you're going to want to add this one to your must-make list.

May 30, 2013

Meet Mumbai's version of the hamburger - batata vada pao which literally translates into potato patties on bread.

This is one Maharashtrian treat that crosses all cultural and socio-economic boundaries. From beggars to millionaires, all gather at the feet of this, one of Mumbai's culinary giants. In fact so common is this treat that fills Mumbaiker bellies from dawn to dusk, that it would be impossible to not come across at least one cart selling these at every street corner.

And for good reason - delicious and delicately spiced mashed potatoes with curry leaves and spices are turned into little discs and dipped in a spicy chickpea batter, deep fried and served over true 'Mumbai pao' i.e. pull apart bread with green cilantro chutney or even a garlic hutney.

All this washed down with hot cups of chai in little glasses that continues to simmer all day long right there with the cauldron of hot oil that seemingly never stops dishing out these lovelies.

Make Batata Vada Pao the star of your next potluck and your guests will thank you.

Poha or flattened rice can be purchased at any Indian or Pakistani store and is ready to use straight out of the bag. It is important to purchase the right kind of poha for the right dish though. This one requires the fat variety as the thin variety turns to mush under the onslaught of moisture and heat.

This is one of those dishes that is big on simplicity and equally big on technique. One of the most common mistakes with this dish is add water either while cooking the potatoes or while sauteing the flattened rice.

In fact, it is best to leave water out of the equation for most part using it only while running tap water over the flattened rice in a sieve, simply to rehydrate it.

In order to quickly and effectively cook the potatoes without water, the potatoes need to chopped thin so it can be cooked by sauteing.

Once you follow these few simple steps, perfect batata poha is a given and that in itself is no small feat! Because as we all know, some of the greatest culinary challenges lie in the simpest of preparations - think, poached egg!

If anything, Batata Poha is a perfect example of a handful of simple and frugal ingredients coming together in perfect harmony to create what can only be described as satisfying and delicious.

A sprinkle or fried peanuts or some fresh grated coconut and chopped cilantro and you've managed to dress up an already lovely meal.

August 07, 2012

Goan food to its very core is full of spicy, fiery hot and tangy flavors.

Depending on whether the dish is influenced by the Goa's Portuguese heritage being ruled by the Portuguese for 450 years till it was annexed by India in 1961 or its roots lie in its Hindu heritage makes difference in the choice of ingredients.

For example, Portuguese influences dishes like Vindaloo use heavy doses of vinegar for its tang. Goan cuisines showing Hindu influence use tamarind, kokum or lime juice in equally heavy doses.

April 07, 2012

Today is cleaning day and that means I am elbow deep in chemicals that are doing God know what to my insides.

So as I was busy wiping down the counter tops, I look down and sniff only to realise that the kitchen paper towel I was using for cleaning was the same I had used to soak up the bacon grease from breakfast....UGH!

How do these things happen to me?

Now left with the task of scrubbing the counter tops yet again, my mind drifts to a humongous bowl of yogurt that has been sitting in the refrigerator since the day before and I know that no matter how I am feeling at this moment, it is impossible to not feel instantly elevated when I am just a few steps away from my favorite dessert.

Srikhand is one of the main desserts in the Indian states of Gujarat and Maharashtra and since I have Gujarati blood flowing through my veins and Maharashtrian by geography, can there be any doubt, that I imbibed the love for Srikhand before I took my first steps?

Another reason for my addiction - my Mum! While many buy this dessert ready-made or at restaurants (phooey to that) are used to thick, cornflour hardened, somewhat sour tasting Srikhand, I grew up on my Mum's which is as sweet and smooth as silk.

Thick sweetened yogurt, infused with the scent & flavor of saffron and lavishly bestowed with nuts, can you think of anything more refreshing on a hot day?

And like any true love, this one has had me in its clutches from cradle and probably to grave which for a change is a good thing. One bite of this devilishly simple dessert and you may be joining in the chorus line singing its praises as well!

January 31, 2012

After a day of raiding the refrigerator, fixing 15 minute meals and eating out of bowls, I am ready to get back on the horse and bring out my exploratory cap for something different and delicious for lunch.

The prerequisite - nothing that involves rice or noodles or pasta. 'Nuf already!

My mind drifted towards samosas, since I had a some ground meat in the ice box but when we do end up making samosas we're going to make the traditional variety first - punjab style stuffed with spicy potatoes and peas, the meat filled ones will just have to wait.

And then it came to me like Zeus' bolt - 'meat filled envelopes' known by a variety of names such as tavaa roti in Mumbai or Mughlai paratha in Delhi or Murtabak in Maylasia.

I grew up eating these. We'd go to this neighborhood restaurant row with outdoor seating and we'd order what was called tavaa roti (which essentially means griddle fried bread) and I would watch this guy facing a 5 ft long griddle , stretch and twirl the dough like it was made of nothing but elastic, crack eggs and flip the stuffed rotis, high in the air with this long metal spatula. The one thing I do distinctly remember is that they were absolutely delicious.

Finally, standing at a roadside food cart outside the railway station at Johor Bahru, Malaysia, while these meat filled envelopes were prepared with similar theatrics was another dear memory. The rotiwala would throw the dough in the air and stretch it as he twirled it high above his head ( not unlike the pizza makers in Italy).

A lime sized lump of dough would become a large, smooth sheet in about a minute. It was then cooked and filled directly on the griddle with savory meat, chopped onions and beaten egg.

Only this time they were called Murtabak. Now I can't promise theatrics but I reckon we can make a pretty decent Murtabak a.k.a tavaa roti or Mughlai paratha right at home.

April 16, 2011

Lacey kababs that is kababs rolled in egg are very popular with the Parsi community in India. The Parsis are India's largest Zoroastrian community - ancient Persians. The influence of Arabic led to a drop in the 'p' sound in the Persian language, changing "Parsi" to "Farsi" (the name by which the language is now known).

This peace loving genteel community are so much a part of India's secular fabric and are interwoven like colorful strands in a rich dari (rug).

Affectionately known by other communities as Paarsi baawaas they represent an entrepreneurial spirit, an overwhelming love for the Queen of England (so much so that most of them will stand up and salute at the television when the Queen shows, affectionately calling her "my Raani'), a love for western classical music and unique foods including their fish that is sweet and tangy.

These lacey cutlets traditionally made with ground goat (mutton) are just as delicious made with leftover chicken. The term 'lacey' because of the 'lace' that forms when the kababs are dipped in breadcrumbs and then in egg rather than the traditional method the other way around - egg first followed by breadcrumbs.

The result is a light airy coating that I love and makes a nice change to the crispy breadcrumb coating that we're all so used to.

December 19, 2010

And Vindaloo is a quintessential Goan specialty and especially popular during the holidays. In fact, Christmas would hardly be Christmas if it were not for the highly anticipated Sorpotel and Vindaloo in Goan homes. It was a much sort after meal for all of us who spent Christmas at the homes of our Goan Catholic school friends, growing up.

Here are 3 things you probably did not know about Vindaloo but ought to if you're going to serve it at your next Book club/dinner party or else risk end up being a proper Vindaloo-bumpkin!

1. Just because the term Vindaloo consists of the word 'aloo' which in Hindi means potatoes, there is no room for potatoes in a traditional Vindaloo.

2. The term vindaloo derives from the Portughese dish "Carne de Vinha d' Alhos", which is a dish consisting of meat, usually pork, with wine and garlic. The dish evolved into the Vindaloo when the Goans made it their own by adding plenty of spices and the subsitituting wine for their signature ingredient - Vinegar.

3. Why the Portughese influence in Goa? Because the Portughese landed on Goa's shores in the early 16th century as merchants, and conquered it soon thereafter. The Portuguese overseas territory of Portuguese India existed for about 450 years, until it was annexed by India in 1961.

It's best to use a cheap cut of meat like pork-butt for such a recipe and it is essential to allow the meat to marinate overnight to season and infuse with flavor. I also use a slow cooker to cook the meat instead of cooking the Vindaloo stove top as it is not only convenient on a busy weeknight but also renders an incredibly flavorful and moist result.

Can Vindaloo be made with prawns or chicken? Sure, but forgo the overnight marination if using seafood and it is best to use boneless, skinless, chicken thighs if you end up using chicken. Also, seafood will cook very quickly right on the stove top with no slow-cooking required.

As with all Goan food, chilli rules so though the recipe is authentic it is no means a traditional, fiery hot rendition and I have subsituted the usually called for 15 red chillies for a meek 2! But if you can happily ingest the called for 15, I say go for it!

August 07, 2010

We had some acquaintances over to dinner the other night. They are some friends of friends and we had only met them a couple of times at community gathering events. They had heard of my cooking skills (not shy am I?) and they wanted some authentic home cooked Indian grub. So we invited them.

One of the ladies saw that I was using ghee and she started talking to the other women about how she picked up a bottle of fragrant ghee at this high end organic foods store (for something like 8 or 9 bucks). Now no offense, but I have experienced some of these ready made ghee's available in the high end markets and all I can say is - close but no cigar!

I realized as I was stirring the dal that as long as one can get their hands on sweet cream butter (I bought 2 lbs on sale at 1.59/lb just to make ghee) and stir a pot, you can get the most awesome, liquid, golden ghee in 45 minutes flat, for one-thirds the cost and double the quantity!

Now for those of you unfamiliar with ghee, it is also known as clarified butter and it is fantastic in rice dishes, Indian cooking and makes a mean steak au poivre to tow -- you think I'm kidding - try it and see for yourself.

I cook my steak with nothing but - and here's why. It has a much higher burning point, than butter and I think of it as the 'clean fuel of cooking fat'. Good term, eh?

It has no strong discernible flavor so you can use it in just about anything - roasted veggies, roasted potatoes (to die for) and almost all Indian cooking - for which olive oil has too strong a flavor and scent. Do you what my favorite food in ghee is? Fried eggs! Yummy!

March 26, 2010

It's spring & there's nothing funny about that where I'm concerned! I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh....

So when I first began finalizing plans for dinner tonight, it had to be a salad and before I entered the kitchen, I had every intention of preparing a classic Cobb salad.

Somewhere along the way, once I opened the refrigerator door, I was seduced by the variety of herbs & fresh produce in my refrigerator (other than those called for Cobb's salad) a half finished container of plain yogurt, a lonesome tortilla in its bag & the scant golden raisins waiting to be used. And very soon plans drifted from traditional Cobb salad to what can only be called a Fusion Cobb salad.

There is some irony to the fact that Robert Cobb himself invented the salad back in the 1930's in California in a similar fashion, using items he had found in the refrigerator at his restaurant - The Brown Derby. So it gives me some comfort that since there was method to his madness, perhaps such will also be the case in mine!

Gather all the vegetables on the platter. Refrigerate till further use.

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for about 8-9 minutes or until cooked. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

Cook until no longer pink but do not overcook or they will dry out.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side. Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps -

Use any tortilla you have at hand or buy the kind you would use later on for wraps etc. The one I had on hand was a honey wheat tortilla. It is a little stale so it is perfect for the tortilla crisps.

Using a serrated bread knife, cut the tortilla in half. Overlap the edges & cut into radial shapes like pizza triangles. Heat olive oil in a small pan & heat on medium heat till hot but not fuming.

Add one tortilla triangle at a time & fry till to a lovely golden brown.

Assembly-

Remove the lettuce from the refrigerator. Discard the kitchen paper towels. Add all the herbs & vegetables. Add half the dressing & toss.

Cook's Note - I would serve the extra dressing on the side. Nothing worse than having way too much dressing to begin with. This way everyone can help themselves to more at the table.

This salad can best be described as a palimpsest of flavors. The zesty tang in the lemon dressing carries a hint of sweetness throughout, while the ginger & minty aromas amp up the flavors in the salad. The raisins add a touch of whimsy & sweeten the palette most unexpectedly.

The chicken with its moist tender flesh is an explosion of flavors with the cumin, spices & yogurt set against the refreshing canvas of the salad.

A perfect, light dinner with the tortilla crisps adding just the right touch of crunch!

Hearts of romaine lettuce - Wash, discard any brown or discolored leaves. Tear with hand or kitchen shears to approx 1" bite size pieces. Place in a large mixing bowl lined with kitchen paper towels. Using a kitchen paper towel pat dry the lettuce
to remove as much moisture as possible. Place in the refrigerator to chill while you prepare the other ingredients.

Avocado - Cut
an avocado into half. Retain the other half with the seed, in the
refrigerator. Score the avocado with a knife in a criss-cross fashion.
Do
not cut into the skin. Turn inside out to separate avocado fruit from skin. Set aside on a large platter.

Gather all the vegetables on the platter. Refrigerate till further use.

Cooking Method -

Chicken - If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the
tenderloins for 8-9 minutes. Baste with 'ghee' or olive oil. Grill for
another 8-9 minutes. Baste with olive oil or ghee & set aside.

If using the gas or charcoal grill, grill the tenderloins until
golden brown and cooked through about 6-7 minutes on each side.

Remove
from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps- Using
a serrated bread knife, cut the tortilla in half. Overlap the edges
& cut into radial shapes like pizza triangles.

Heat olive oil in a
small pan & heat on medium heat till hot but not fuming. Add one tortilla triangle at a time & fry till to a lovely golden brown.